Cheesecake Stuffed Carrot Bundt Cake is a rich and indulgent dessert that combines moist, spiced carrot cake with a creamy cheesecake filling. This beautiful bundt cake offers layers of flavor and texture—soft, slightly spiced cake on the outside and smooth, tangy cheesecake in the center. Perfect for special occasions or festive gatherings.
Preheat the oven to 180°C (350°F) and grease a bundt cake pan.
In a bowl, beat cream cheese with a little sugar and one egg until smooth. Set aside.
In another bowl, mix flour, cinnamon powder, and remaining sugar.
Add eggs, vegetable oil, and grated carrots. Mix well to form a smooth batter.
Pour half of the carrot cake batter into the bundt pan.
Add the cheesecake mixture in the center without touching the edges.
Cover with the remaining batter.
Bake for 40–50 minutes until a toothpick comes out clean.
Let the cake cool completely before removing from the pan and slicing.
All-purpose flour – 1 1/2 cups
Eggs – 3
Grated carrots – 1 cup
Vegetable oil – 1/2 cup
Cream cheese – 200g
Cinnamon powder – 1 tsp
Sugar – 3/4 cup
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